In a small pan on medium-high heat add the vinegar and peppercorns. Reduce by half strain and let cool slightly.
Separate the yolks from 2 eggs and place in a small bowl, add the vinegar reduction and CLUB HOUSE Smoked Paprika and place over simmering water and continully whisk until pale yellow colour. Remove bowl from heat and slowly whisk in clarified butter in a thin stream until fully combined.
Whisk in the cold water and lemon juice set aside for service. Split English muffins in half and toast under a salamander until golden brown. Poach remaining eggs to desired doneness.
Place a slice of ham on each half of the English muffins then add a poached egg to each. Ladle 1 ounce of hollandaise on each egg serve immediately.
